We found out that they've had a new bread that's been available since last Thanksgiving - sweet potato bread, with apricot butter and cranberry relish. Gorgeous and delicious. Both accompaniments were so good. A much better offering than the prior focaccia bread.
Washington Apple martini with yet a different garnish - I've never gotten a dried slice of apple before. 1/4
First was of course the portabella mushroom "cappuccino". So glad it's back on the menu, at least for now.
Second course was the fazzoletti pasta filled with 'Nduja with a smoked rosso bruno tomato sauce. I absolutely loved this dish. So incredibly flavorful. I think this is now my second favorite dish on the menu. #NapaRose 2/4
For my third course, I had the "Smiling Tiger Salad" - spicy beef, shrimp fritters, and lemongrass-coconut vinaigrette. Been loving this dish ever since we had it for the first time in a vintner's menu, and then they added it to the regular menu.
My second cappuccino of the night but this time, it didn't have mushrooms in it. 😀 But I got biscotti on the side!!!! #NapaRose 3/4
The signature event, though, is "A Gastronomic Journey at Napa Rose" which includes the Executive Chefs of Napa Rose, Carthay Circle Restaurant, and Club 33 / 21 Royal, as well as Culinary Director Andrew Sutton. I question the choice to use "Fur" to describe the entree course, but maybe that's just me. And, vegetarians need not apply. It sounds like an amazing night, but it's gonna cost you, to the tune of $450 per person. #NapaRose /3 end
I started with the yellowtail carpaccio, which wasn't as thin as I normally expect carpaccio to be, but I actually preferred the thicker bite of the fish. The accompaniments really added a lot of contrasting flavors to the dish. Really enjoyed it. /1
For my second course, I asked if I could have the mushroom dish from the Vintner's menu, because, no mushroom bisque. Depending on availability, they don't always allow single dishes to be pulled off that menu, but they did agree this time. I enjoyed it, and I also liked the plating of the bowl on top of the dish.
The dessert choices didn't call to me, so I opted to just have a cappuccino, which became an even better idea when they brought a piece of housemade biscotti with it! #NapaRose#GrandCalifornianHotel#Disneyland /3 end
We ended up seeing Chef Sutton yesterday, and when I thanked him for bringing back the mushroom bisque, he mentioned that it's currently off the menu again. 🤦
I guess I'll have to figure out what to eat next time I'm at #NapaRose .